Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4 – 6

Ingredients:

2 lbs. pounds pork loin
2 T. Dijon mustard
2 T. sugar-free whole grain mustard
1 T. extra virgin olive oil
Salt and pepper, to taste

1 lb. tri-color baby carrots
2 garlic cloves, minced
2 T. balsamic vinegar
1 T. coconut oil, melted
2 T. fresh thyme leaves
Salt and pepper, to taste

Directions:

Preheat your oven to 400 degrees F and line a large, rimmed
baking sheet with a piece of parchment paper. Place the pork loin
in the center of the lined baking sheet and set aside.

In a small glass or other non-reactive bowl, combine the Dijon
and whole-grain mustard with the olive oil. Massage the pork loin
with the mustard mixture, then sprinkle both sides with salt and
pepper, to taste.

Place the baby carrots in a large bowl and add the garlic,
balsamic vinegar, coconut oil, and fresh thyme. Season with salt
and pepper, to taste, and toss to combine.

Spread the carrots in a single layer around the seasoned pork
tenderloin on the baking sheet and pour any remaining juices from
the bowl on top.

Cook for 20 minutes, then remove the baking sheet from the oven
and flip the pork. Cook for another 15-20 minutes, or until the
pork reaches an internal temperature of at least 145° for
medium-rare and the carrots are nicely caramelized.

Remove from oven and let pork loin rest for 3-5 minutes before
slicing. Serve warm with roasted baby carrots. Enjoy!

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